Roasted Beets and Parsnips with Black Olives and Oranges
Fresh orange slices add a juicy tang to this warm salad that’s a light meal when served with creamy polenta. For added color, try using golden beets along with the red ones.
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Fresh orange slices add a juicy tang to this warm salad that’s a light meal when served with creamy polenta. For added color, try using golden beets along with the red ones.
Ingredients
- 4 beets, peeled and diced (31/2 cups)
- 4 parsnips, peeled and cut into matchsticks (2 cups)
- 1 fennel bulb, cut into bite-size wedges (3/4 cup)
- 3 Tbs. garlic-infused olive oil, divided
- 8 cups baby arugula (8 oz.)
- 2 oranges, peeled and sectioned, each section thinly sliced
- 1/2 cup pitted kalamata olives, coarsely chopped
- 2 Tbs. balsamic vinegar
Preparation
1. Preheat oven to 450°F. Place beets, parsnips, and fennel in large bowl. Add 2 Tbs. oil, and toss to coat. Season with salt and pepper, if desired, and evenly scatter vegetables on baking sheet. Roast vegetables 20 minutes, turning 2 or 3 times with spatula. Increase oven temperature to 500°F. Roast vegetables 10 minutes more, or until tender.
2. Place arugula, orange slices, and olives in large salad bowl. Add roasted vegetables, balsamic vinegar, and remaining 1 Tbs. oil. Toss well to mix, and season with salt and pepper, if desired.
Nutrition Information
- Calories 261
- Carbohydrate Content 31 g
- Cholesterol Content 0 mg
- Fat Content 15 g
- Fiber Content 7 g
- Protein Content 4 g
- Saturated Fat Content 2 g
- Sodium Content 461 mg
- Sugar Content 16 g